Evolution of hydrophobic polypeptides during the ageing of...

Meat Science 2001 Vol. 57; Iss. 4

Evolution of hydrophobic polypeptides during the ageing of exudative and non-exudative pork meat

V.-Javier Moya, Mónica Flores, M-Concepción Aristoy, Fidel Toldrá
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Volume:
57
Year:
2001
Language:
english
DOI:
10.1016/s0309-1740(00)00117-0
File:
PDF, 363 KB
english, 2001
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